| 几种稳定剂对核桃炼乳乳化稳定性的增效作用研究 |
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| 引用本文： | 赵声兰,陈朝银,太山,李涛.几种稳定剂对核桃炼乳乳化稳定性的增效作用研究[J].食品工业科技,2002,23(12):21-22. |
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| 作者姓名： | 赵声兰 陈朝银 太山 李涛 |
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| 作者单位： | 1. 云南中医学院中药系食品室,昆明,6502000
2. 昆明理工大学生化学院,昆明,650224 |
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| 基金项目： | 云南省省院省校合作资助项目(98YQ017)。 |
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| 摘 要： | 研究了琼脂、黄原胶、海藻酸钠、瓜尔豆胶、卵磷脂对核桃炼乳的乳化稳定性影响,得到了乳化稳定性效果较好时的稳定剂种类和配比。研究结果表明,在使用一定复合乳化剂的条件下,加入适量的稳定剂,乳化稳定性效果更好。卵磷脂、黄原胶是核桃炼乳适宜的稳定剂,适宜复合稳定剂的配比为0.3%的卵磷脂+0.6%的黄原胶。
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| 关 键 词： | 核桃炼乳 稳定剂 乳化稳定性 |
| 文章编号： | 1002-0306(2002)12-0021-02 |
| 修稿时间： | 2002年6月16日 |
Study on the effect of several stabilizers on emulsifying stability of condensed walnut milk |
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| Zhao Shenglan et al of,condensed walnut,milk.Study on the effect of several stabilizers on emulsifying stability of condensed walnut milk[J].Science and Technology of Food Industry,2002,23(12):21-22. |
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| Authors: | Zhao Shenglan of condensed walnut milk |
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| Affiliation: | Zhao Shenglan et al of condensed walnut milk |
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| Abstract: | This paper studies the effectiveness of stabilizers such as agar,xathan gum,alginates,lecithin on the stability of condensed walnut milk,and makes up the suitable stabilizer combination.The results show that using suitable stabilizers are better for the stability of condensed walnut milk and the best combination of stabilizers are0.30%lecithin+0.6%xathan gum. |
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| Keywords: | condensed walnut milk stabilizers emulsifying stability |
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